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Growing demand for healthier on-the-go options is making room for more health-focused quickservice players, writes Mark Bittman. He calls for expansion of concepts like Veggie Grill, Lyfe Kitchen and Tender Greens that are finding success with plant-based menus among niches of health-conscious consumers.

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Fried foods are generally damaging to a diner's waistline, but health-conscious cooks can make fried snacks that are delicious as well as nutritious, writes Mark Bittman. Hearty vegetables or falafel can be deep fried using high-quality, heart-healty olive, grapeseed or peanut oil for fried foods without the guilt.

The popularity of beef tartare soared in the 1980s as a symbol of the Wall Street power lunch, but the dish is relatively simple to make, writes Mark Bittman. Start with high-quality meats, fish or vegetables, add binders such as egg yolks or creme fraiche and season with spices and herbs.

Some 26% of U.S. consumers who use coupons or daily deals tip on the lower discounted amount, and 30% say they don't tip at all when the service is less than average, according to a survey from CouponCabin. Half of those surveyed qualify as traditional tippers who leave 16% or more if the service is average, the survey says.

Improving online grocery shopping could be the next revolution in home cooking and healthy eating, writes food writer Mark Bittman. However, most online grocery sites are designed to boost retail sales rather than cater to customer desires, he writes.

A soup made from stale bread, sausage, ricotta salata, carrots and spinach is much more than the sum of its parts, according to The New York Times' Mark Bittman. Although the ingredients and techniques are not unusual, it is a particularly Italian invention.